izafireman
Well-Known Member
Having had some replies to my questions regarding me wanting to make a knife and try and create a hamon on I ,I can get hold of 1080 steel which I was going to try but before I do , is this steel OK , or are there better steels to try? I think someone said 1084?
The other question is, as I grind my blanks out in the hardened state I am guessing that when I try and do a hamon I would be better doing the majority of the stock removal, leave a mm or so on the edge and then harden. Once hardened I can then carefully grind the final edge.
Or is it possible to harden the blank from the beginning and grind...or would this risk losing the hamon?
The other question is, as I grind my blanks out in the hardened state I am guessing that when I try and do a hamon I would be better doing the majority of the stock removal, leave a mm or so on the edge and then harden. Once hardened I can then carefully grind the final edge.
Or is it possible to harden the blank from the beginning and grind...or would this risk losing the hamon?